Green Chicken, Kale & Yoghurt Salad

Heat your oven to 200°C.

Drain your chickpeas, then pat them dry with a kitchen towel. Pour them onto a baking tray, and season them with half of the garam masala, as well as a drizzle of olive oil and a big pinch of salt. Toss the chickpeas so that they are evenly coated, then bake them for 30 minutes, turning them occasionally so that they cook evenly. They should get really crispy.

Whilst your chickpeas cook, prep the rest. Pick the leaves off your coriander. Add half of your yoghurt, coriander, garlic clove, lime juice and ½ tsp salt. Whizz it up into a smooth green sauce.

Pour your green sauce into your remaining yoghurt, and fold it together (this is so it doesn’t get too thin).

Pour 1/3 of this sauce into a bowl. Cut your chicken into chunks, then add this to the bowl, along with your remaining garam masala, and give it a good mix. Set aside for a moment.

Peel and finely chop your red onion. Halve your cherry tomatoes. Add your red onion to the large bowl with a pinch of salt, and any juice that's left in the lime, and scrunch it up with your hands a bit.

Pull your kale leaves off their stalks, and add the leaves to the large bowl. Get a pinch of salt and a drizzle of olive oil in there, then massage your kale leaves down with your red onion for about 5 minutes, until the kale looks a wet, dark green colour and has reduced down.

Once your chickpeas are cooked, set them aside to cool a bit. Heat your grill to high.

Arrange your chicken on a baking tray lined with foil, then grill it for 10 minutes, turning each piece halfway through.

Get your cherry tomatoes and pomegranate seeds in a bowl, then pour in your remaining green sauce. Give it a good toss so that the leaves are all coated, then add your chickpeas and briefly toss it again.

Spoon your salad into bowls and top it with your chicken. Serve it up.